Pro Tips
**Chef's Tips & Troubleshooting:**
- For fried chicken, let the coated pieces rest for 10 minutes before frying so the breading adheres better.
- Marinate chicken for at least 1 hour in the refrigerator to let the flavors soak in.
- Start cooking chicken thighs and legs before adding breast pieces since dark meat takes longer.
- Baste chicken with butter or oil halfway through roasting to prevent the breast from drying out.
Cooking Tips
Blanch leafy vegetables in boiling salted water for 30–60 seconds, then plunge into ice water. This locks in their bright color and crisp texture. Add vegetables in stages — hard vegetables (carrots, potatoes) go in first, tender ones (leafy greens, beansprouts) at the very end. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Scotch Eggs
Scotch Eggs — a Filipino chicken dish with local spices and herbs. A comforting meal passed down through generations.
Instructions
- In a large bowl, combine ground pork, salt, pepper, sugar, garlic powder, sherry, Worcestershire sauce, and flour. Mix well.
- Scoop an ample amount of ground pork mixture and shape around the hard boiled egg until the egg is fully covered.
- Dip the egg with ground pork in the beaten egg mixture, and then roll on the Panko bread crumbs until fully coated.
- Warm up a deep cooking pot and pour-in cooking oil.
- When the oil becomes hot, deep fry the coated eggs until the color turns golden brown. Note: Do not wait for the oil to smoke before deep frying. This will easily burn the bread crumbs. Fry using medium heat.
- Transfer to the cooked eggs in a plate lined with paper towels. Let excess oil drip.
- Serve.
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Pro Tips & Troubleshooting
- For fried chicken, let the coated pieces rest for 10 minutes before frying so the breading adheres better.
- Marinate chicken for at least 1 hour in the refrigerator to let the flavors soak in.
- Start cooking chicken thighs and legs before adding breast pieces since dark meat takes longer.
- Baste chicken with butter or oil halfway through roasting to prevent the breast from drying out.
Cooking Tips
Add vegetables in stages — hard vegetables (carrots, potatoes) go in first, tender ones (leafy greens, beansprouts) at the very end.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Substitutions
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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